Description
This Easy Creamy Lasagna Soup is the ultimate comfort food in a bowl. Packed with rich tomato flavor, tender noodles, and a trio of cheeses, it captures all the classic flavors of lasagna in a cozy, creamy soup—perfect for weeknight dinners and picky eaters.
Ingredients
For the Soup:
1 tablespoon olive oil
1 medium onion, finely diced
1 pound ground beef (80/20)
5 cloves garlic, minced
½ teaspoon red pepper flakes
1 teaspoon dried oregano
2 tablespoons tomato paste
25 ounces tomato basil pasta sauce
28 ounces diced canned tomatoes
4 cups chicken broth (more for thinner soup)
2 teaspoons kosher salt, divided
12 uncooked lasagna noodles, broken into 2-inch pieces
½ cup heavy cream (optional)
For Garnish:
1 cup shredded mozzarella cheese
½ cup freshly grated parmesan cheese
½ cup ricotta cheese
6 tablespoons fresh basil, finely chopped
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened.
Add ground beef and cook until browned. Stir in garlic, red pepper flakes, 1 teaspoon kosher salt, oregano, and tomato paste.
Add pasta sauce, diced tomatoes, and chicken broth. Bring to a boil.
Stir in broken lasagna noodles and remaining 1 teaspoon salt. Reduce heat and simmer until noodles are tender, about 15–20 minutes.
Stir in heavy cream for a richer, creamier texture. Add extra broth to thin the soup if desired.
For extra cheesiness, stir in mozzarella or parmesan directly into the soup.
Ladle soup into bowls and top with ricotta, mozzarella, parmesan, and fresh basil. Serve warm.
Notes
Use traditional dried lasagna noodles. Oven-ready noodles will turn too soft.
Substitute with any pasta if lasagna noodles aren’t available.
Make it spicier by increasing the red pepper flakes.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 month
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: American, Italian-Inspired
